Gujjiya | How to make Gujjiya

By Ritu Sharma  |  9th Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Gujjiya, How to make Gujjiya
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  • Cook Time


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Video for key ingredients

  • How to make Khoya

About Gujjiya Recipe

A deep fried sweet dumpling enjoyed as a sweet bite!

Gujjiya, a deliciously finger licking recipe to treat your family and friends. This recipe of Gujjiya by Ritu Sharma will definitely help you in its preparation. The Gujjiya can be prepared within few minutes. The time taken for cooking Gujjiya is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Gujjiya step by step. The detailed explanation makes Gujjiya so simple and easy that even beginners can try it out. The recipe for Gujjiya can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Gujjiya from BetterButter.


Ingredients to make Gujjiya

  • 1/2 kg flour/ Maida
  • 1/2kg Khoya  
  • 350g sugar
  • 2 tbsp coconut grated
  • 2 tbsp almonds chopped
  • 2 tbsp raisins
  • 1/2 tsp green cardamom powder  
  • Oil/ ghee as needed

How to make Gujjiya

  1. Sieve the flour and mix 5-6 tbsp of oil with the flour to take form like bread crumbs
  2. Add some water and knead until it becomes a soft dough
  3. Cover with a damp cloth and keep aside for 30 mins
  4. Fry the khoya in a kadai until it become slightly brown in color
  5. Add sugar and cardamom powder into the khoya and mix well.
  6. Set aside and cover with a damp cloth.
  7. Add almonds, cashews, coconut and raisins.
  8. Fry for another 2 minutes and remove from the heat.Allow it to cool.
  9. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  10. Fill khoya mixture upto half of the round, fold and seal it, twisting the edges inwards.
  11. Heat ghee in a kadai over medium heat and deep fry the gujiya until golden brown.
  12. Remove and drain over paper towels to remove excess ghee.
  13. Let it cool and serve or store in airtight container.

Reviews for Gujjiya (2)

zara shamim shaikh2 years ago


Hamtaj Shaikh2 years ago